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Galician Empanadas by Jamie Bissonnette
25 - 30 minutes prep, 3 hours total
Ingredients
Dough
- 1 1/4 cups AP Flour, plus some for dusting
- 1 1/2 tsp. Kosher Salt
- 1 pinch Black Pepper
- 1 tsp. Instant Yeast
- 1 cup Water, warm (120° F)
- 2 tbsp. Extra Virgin Olive Oil, Arbequina plus some to grease the pan
Filling
- 1 lb. Fresh Tuna or Black Bass, minced
- 20 Shishito Peppers, stems removed & sliced
- 1 cup Piquillo Peppers, drained & julienne
- 3 Spanish Onions, brunoised
- 20 Garlic Cloves, sliced
- 2 tbsp. Parsley, picked & rough chopped
- 1 cup Extra Virgin Olive Oil, Arbequina
- Sherry Vinegar, to taste
- Salt & Pepper, to taste
Cooking Instructions
Dough
- Mix the flour salt & yeast in a bowl
- Add the water and olive oil
- Mix with a fork until combined
- Knead by hand for 5 to 6 minutes and form into a ball
- Rub with live oil
- Place in a bowl, and cover to rest in a warm place for 2 (ish) hours
Filling
- In a large pan, heat the oil until hot enough to sear
- Add the shishitos and season with salt
- Sauté for 2-3 minutes
- Add the onion and garlic
- Mix and cook over medium heat not allowing the onions to brown
- Add piquillo and cook until all is tender
- Taste and adjust seasoning
- Stir in the tuna, off the heat
- Add parsley and season again with sherry
- Taste and adjust seasoning
- Cool and use immediately, or store in the fridge in for 3 days
Empanada Time
- Preheat oven to 350° F
- Grease a casuela or crème bruleé dish
- Divide dough into 2 or 4 portions depending on the size of your dish
- On a floured table, roll out the dough
- Press the dough into the casuela, pressing in the corners
- Add the filling to the dish on top of the dough, spread it out
- Roll a smaller round of dough to top the empanada
- Cut a hole in the center to allow steam to escape. Decorate as you’d like
- Bake for 45-55 minutes in the 350° F oven
- Remove and cool in the vessel slightly. Remove from casuela, and cut in half
- Best served at room temperature with Aioli and burnt lemon sauce
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